Chocolate Covered Popcorn (Boy Scouts Copycat) Caramel Corn Recipe

Ingredients

• 3 quarts lightly salted popped popcorn
• 1 cup light brown sugar, firmly packed
• 1/2 cup sweet unsalted butter (USE REAL BUTTER)
• 1/4 cup light corn syrup
• 1/2 cup peanuts
• 1/2 teaspoon baking soda
• 1 lb dipping milk chocolate (Ghirardelli’s)

Instructions

1. Preheat the oven to 200 degrees.
2. Place the popped corn in the largest baking pan you have. If it’s a tight fit, consider doing it in two batches using a 9×13 inch pan. You need space to stir the popcorn.
3. In a very large saucepan, melt 1/2 cup of sweet unsalted butter over medium heat.
4. Add 1 cup of firmly packed light brown sugar and 1/4 cup of light corn syrup. Stirring constantly, bring the mixture to a boil and let it boil for 5 minutes.
5. If you’re adding peanuts, toss in 1/2 cup now, and stir to combine.
6. Carefully add 1/2 teaspoon of baking soda to the mixture, which will foam up, so be ready for a little excitement.
7. Pour the warm caramel over the popcorn and mix well until every kernel is coated.
8. Bake the popcorn in the preheated oven for one hour, stirring every 10 to 15 minutes to ensure even coating and prevent sticking.
9. Once done, remove the popcorn from the oven and cool completely. Stir it occasionally as it cools so it doesn’t clump together.
10. Prepare a cookie sheet by spraying it with oil or lining it with parchment paper.
11. Melt half of the 1 lb of dipping milk chocolate according to the package directions. You can always melt more as you go if needed.
12. Dip individual pieces of popcorn in the melted chocolate and place them on the prepared cookie sheet to set up.
13. Store the popcorn at room temperature or in the refrigerator, but keep it cool to prevent melting.